-
-
My review
The Real Deal Korean Beef Ribs
KoreanITGal
"This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons. "
Added to shopping list.
Go to shopping list.
Ingredients
1 d 1 h 30 m servings 692 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
- Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
- The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
Nutrition Facts
Per Serving: 692 calories; 26.6 g fat; 46.5 g carbohydrates; 42.3 g protein; 123 mg cholesterol; 787 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1314 Ratings
-
-
-
-
-
Most helpful positive review
11/5/2009
Yum! Rich and delicious flavour. Now I don't really have the right to rate this recipe as is because I didn't make it as is. How I altered it did work. Sometime I will try it as the original in...
Most helpful critical review
4/14/2012
This was very rich. I actually liked it better cold the next day. I probably won"t make this again unless somebody requests it.
Most helpful
Most positive
Least positive
Newest
11/5/2009
Yum! Rich and delicious flavour. Now I don't really have the right to rate this recipe as is because I didn't make it as is. How I altered it did work. Sometime I will try it as the original in...
5/23/2010
These were phenomenal! I had never made beef ribs before, so I was a little wary. I doubled the sauce but omitted the sugar. I added a bit more honey to make up for it. The sauce was super tasty...
5/31/2010
Fantastic! I made these for a party and everyone went crazy over them. I should have made more. The only change I made was that I only had about 8 hours to marinade them and I added about 1-1/2 ...
9/29/2010
Very, very tasty. We all loved this. Nice change from pork ribs. Did not have plum wine but did have plum sauce so substituted that to get the plum flavor. Turned out great! These are often...
2/9/2011
Didn't do the plum sauce b/c I was pretty sure my husband wouldn't like it and didn't know if I would either so I just put in some red wine vinegar. We had one of my daughter's friends over who...
10/12/2010
I was aprehensive at first with the 2 T of black pepper so I cut the black pepper in half. I didn't use the Korean style ribs, but rather used the American full bone short ribs. I think using ...
12/21/2011
Good, I cooked in oven at 300 for 2 hours, then added sauce and cook for 25 min.
10/29/2011
Terrific. They looked beautiful, shiny brown and plump----and the bones are very Fred Flintsone-esque. Everybody loved them, especially my teenage son. Some of us liked a bit of dipping sau...